Key Lime Pie

I know lots of people have made key lime pie and blogged about it but I've been wanting to make it forever and it's delicious so I want to blog about it too! Talk about an easy to put together recipe, and with a graham cracker crust and condensed milk in the custard/filling - what's not to love? It's also easy to make - as long as you're not like me and you actually pay attention. I ended up adding the whipping cream, intended for the topping, to the egg/lime mixture and had to restart. It is quite a tart dessert, so if you love citrusy and tart things then you'll love this. Oh and for my first attempt at making it (the one I messed up) I had actual key limes, but when I went to the store to get some more limes to remake the filling, they didn't have any more. I don't think it makes too big of a difference, aside from the fact that key lime pie sounds a lot better than just lime pie (which actually doesn't sound appealing at all now that I've written it out).

If you have extra condensed milk because you can't find the right size can, make dulce de leche! And then use that dulce de leche to make these yummy looking dulce de leche macaroons that are on my list of things to make. And/or with the extra egg whites you can make regular macaroons (or macarons!)

If this sounds good, you might also like:
Apple Pie with Brown Sugar Streusel Topping
Raspberry and White Chocolate Pie
Coconut Cream Pie
The Most Extraordinary French Lemon Cream Tart

Key Lime Pie
Adapted from Martha Stewart

1 1/2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted and cooled
5 tablespoons sugar
14 ounce can sweetened condensed milk
4 large egg yolks
1/2 cup freshly squeezed key-lime juice
1 tbsp grated key-lime zest
1 1/2 cups heavy cream, chilled

1. Heat oven to 375F. Mix together graham cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl. Press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.

2. Lower oven to 325F. In a medium bowl, gently whisk together condensed milk, egg yolks, key-lime juice, and zest. Pour into the prepared, cooled crust.

3. Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.

4. Shortly before serving, combine cream and remaining 2 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon over cooled pie. Serve immediately. Garnish with lime slices if you feel fancy.